500g salmon, skinned 

1 cup blueberries, frozen

1/2 cup salt

3 tbsp gin

1/2 cup sugar


Take the blueberries out of the freezer and leave to soften about 15 minute, then mix in a food processor with the gin

In a small bowl, mix together the sugar and salt

Lay the salmon onto a sheet of cling film and tip half of the salt and sugar mixture over the salmon making sure it is evenly covered

Next pour half of the blueberry mixture over the salmon again making sure it is evenly covered

Turn the salmon over and do the same with the salt/sugar mix and blueberries on the other side

Wrap the salmon in the clingfilm cutting a small slit in the corner

Place into a deep baking tray and lay a plate on top to weigh down

Place into the refrigerator, then elevate on the opposite side of the salmon package with the slit in the end

This will ensure that any juices that pool into the tray are collected at the edge of your tray

After 24 hours drain off any juices pooled in the bottom of the dish and put back in the refrigerator

After another 24 hours do the same again

When ready to eat, remove and unwrap making sure you wash the salmon well and pat dry before serving

Products Used

MasterClass Non-Stick Hard Anodised 27cm Baking Pan 

MasterClass Stainless Steel 4 Piece Measuring Cup Set 

MasterClass Stainless Steel 6 Piece Measuring Spoon Set 

KitchenCraft Set of 4 Glass Condiments & Preparation Bowls